Low Sodium Lamb Saag

Savor the vibrant flavors of this Low Sodium Lamb Saag, a lighter twist on the classic Indian dish without compromising on taste. Tender, bite-sized pieces of boneless lamb shoulder are simmered in a fragrant blend of cumin, coriander, turmeric, and garam masala, then melded with the earthy richness of pureed spinach for a nutrient-packed, velvety sauce. Fresh ingredients like garlic, ginger, and a touch of lemon juice bring brightness to the dish, while its low sodium preparation ensures a heart-healthy option the whole family can enjoy. Perfectly balanced and deeply satisfying, this lamb saag pairs beautifully with basmati rice or whole-grain naan for a wholesome, comforting meal bursting with authentic Indian flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 pound boneless lamb shoulder
• 10 ounces fresh spinach
• 1 large onion
• 1 tablespoon ginger
• 3 cloves garlic
• 1 large tomato
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup water
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by cutting the boneless lamb shoulder into bite-sized pieces and set aside.

Step 2

Chop the onion finely, mince the garlic cloves, and grate the ginger.

Step 3

Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté for about 5 minutes or until they become translucent.

Step 4

Add the minced garlic and grated ginger to the onions, stir well, and cook for another minute until fragrant.

Step 5

Introduce the lamb pieces into the pan and brown them on all sides, which should take about 5-7 minutes.

Step 6

Dice the tomato and add to the pan, cooking for another 5 minutes until the tomato starts to break down.

Step 7

Mix in the ground cumin, ground coriander, garam masala, turmeric powder, and black pepper. Stir well to coat the lamb and vegetables with the spices.

Step 8

Pour 1 cup of water into the pan, cover it, and let the lamb simmer on low heat for about 30 minutes or until tender, stirring occasionally.

Step 9

While the lamb is cooking, wash the fresh spinach thoroughly and blanch it in boiling water for 2 minutes, then drain and puree the spinach in a blender.

Step 10

After the lamb has cooked, add the pureed spinach to the pan and mix well. Simmer for another 10 minutes uncovered, allowing the flavors to meld.

Step 11

Finally, stir in the lemon juice and adjust the seasoning if needed, remembering to keep it low sodium.

Step 12

Garnish the lamb saag with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1434.8g)

Amount per serving	% Daily Value*
Calories	1669.9

Total Fat 121.0g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 340.2mg	0%
Sodium 2298.4mg	0%
Total Carbohydrate 57.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 25.1g
Protein 95.1g	0%

Vitamin D 0IU	0%
Calcium 473.6mg	0%
Iron 22.1mg	0%
Potassium 2044.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 22.4%

Carbs: 13.5%